I can hardly believe I have never shared my recipe for Homemade Vegetable Stock here on daysofjay.com! This is a wonderful recipe that I learnt from my German grandmother (Thanks Omi!) and is an absolute staple of the German kitchen. Once you see just how quick and easy it is to make and how good it tastes, you’ll never bother with supermarket stock or bouillon cubes again.
Is it really so easy to make Veggie stock at home?
Making vegetable stock paste at home is a simple matter of finely dicing some fresh vegetables and flavoursome aromatics, mixing with salt (a natural preservative) and then using it in any recipe that calls for veggie stock. That means it is perfect as the base for soups, stews, sauces and more.
Why is homemade stock better than store-bought?
Because you know and control EXACTLY what goes into your homemade stock! Looking at the packet of some veggie stock cubes you’ll likely find the usual suspects in these sort of things: Palm oil, maltodextrin, and plenty of sugar to name just a few.
In your homemade vegetable stock paste, there are only vegetables and salt. And guess what? It still packs a huge punch. Add some sun-dried tomatoes for a colour and flavour boost. Making a lot of Asian dishes? Add in some garlic and ginger or a little chilli (so good!). You have total flexibility.
How do I use Homemade Vegetable Stock Paste?
Just like you would use stock or bouillon powder! Stir around a tablespoon of your paste into 500ml of water, taste and add a little more if you like then use as the recipe calls. So easy!
I’ve given the ingredients here in the recipe for a very simple, base vegetable stock, but add in other vegetables of aromatics to suit your cooking needs. This is a great way to do a bit of a vegetable drawer cleanout. Got some saggy old herbs or soft carrots? In they go!
You can use this stock in loads of recipes!
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
- 3 carrots
- 1 leek
- 1 bay leaf
- ¼ head of celeriac or: 2 large ribs celery, with their leaves
- small bunch parsley
- 75g sea salt
- 1 parsnip
- handful sun-dried tomatoes
- Wash and roughly chop all vegetables and herbs.
- Dice very finely in a food processor with the blade attachment fitted, or by passing through a meat grinder.
- Weigh the mixture and stir through 15-20g sea salt for every 100g vegetable puree (eg: 500g vegetables = 100g sea salt).
- Pack into sterilised glass jars, pressing down to remove any air bubbles. Store in the refrigerator for up to 1 year.
- To use, dissolve approximately 1 Tbsp paste in 500ml / 2 cups of warm water, to taste.
- I use a meat grinder to chop up the vegetables, but you can just as easily use a food processor, or grate or chop the vegetables very finely.
- This is a base recipe, so you can add aromatics to suit your tastes!
- If you’d prefer to dry out the paste, spread it thinly over a piece of baking paper on a tray and dry in a very low oven (65°C / 150°F) for a few hours until the mixture has dried out and breaks apart easily. Whizz in the blender or food processor to fine crumbs and store in clean, dry jars.
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Nutrition Information:Yield: 40 Serving Size: 1 Tbsp
Amount Per Serving: Calories: 8Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 733mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
Nutrition information is calculated automatically and isn’t always accurate.
FREQUENTLY ASKED QUESTIONS
How long does Homemade Vegetable Stock Paste keep?
In the fridge, Homemade Vegetable Stock will last a year or more. It will be perfectly fine in a cool, dark cupboard as well – I find the colour fades a little over time but the salt preserves it and keeps it perfectly safe to eat.
Can I dry the paste to make stock powder?
Yes! Lots of people do this! I have a big fridge so I don’t mind having a couple of jars on the go. However, if you’d prefer to dry out the paste, spread it thinly over a piece of baking paper on a tray and dry in a very low oven (65°C / 150°F) for a few hours until the mixture has dried out and breaks apart easily. Whizz in the blender or food processor to fine crumbs and store in clean, dry jars.
Can I double the recipe to make extra stock?
Absolutely! Just keep to the ratio of salt to pureed vegetables.
Can I use iodised salt to make this stock?
I was taught that iodised salt can cause pickles and preserves to have colour or flavour problems, however, a report from the World Health Organisation from all the way back in 1996 suggests that it is absolutely fine.